![]() Wagyu steak frites by HHS Executive Chef Karle Johnson stand out with housemade ginger steak sauce and housemade curry ketchup. His cacao-encrusted beef tenderloin also gets a deep, complex flavor from ancho chiles, making a physician recruitment lunch one to remember. Genius!Ĭacao was the not-so-secret ingredient for HHS Culinary Director Rob Wilson of Palestine Regional Medical Center in Texas. The live fire brought the drama but it was definitely the chef who brought the flavor.Īt Regis College for an upcoming student appreciation night, Aramark Chef Michael McCutcheon and team created a clever frame-by-frame remake of classic steakhouse Americana seen through an Asian lens: The steak is cooked Korean BBQ style bearnaise sauce becomes gochujang bearnaise the creamed spinach is creamed with coconut milk veggies are kimchi-style fried cabbage, pickled carrots, scallions and ginger sauce replaces A1. And when chefs think beyond the usual borders, interesting things can happen.Īt Tulane University, a Brazilian Steak Night by Simplified transformed the Sodexo Simplified (allergy safe) concept into a Brazilian steakhouse with Tulane Chef Gio Madrid and team firing up the menu with pernil, arroz branco, smashed red potatoes, aquafaba mojo mayo, garlic greens, hearts of palm salad and chimichurri. From left to right: Lemongrass beef tenderloin tips on baby romaine citrus swordfish skewers with pomegranate dipping sauce fried artichoke hearts with saffron aioli sweet potato brochettes with chimichurri sauce Serrano ham-wrapped shrimp.Īt the University of Alabama Birmingham, “Steak Night Plus” means one meal swipe plus $10, and students are digging into ribeyes, baked potatoes and asparagus.įlavors can come to steak in many ways: Rubs, marinades, even style of cooking (taste that char grill!), then comes sauces (hello, chimichurri) and butter…chef’s kiss. Before the salad and entrée courses get underway, 20 lucky students are treated to a cool appetizer bread boards, including a honey-sweet butter board, a savory garlic-herb butter board and chocolate rye bread.Īt the University of Southern Indiana, steakhouse-style appetizers really pop when the main course is filet mignon, thanks to Sodexo Executive Chef II Michael Natoli. Next, the BYO process continues with the choice of a special sauce (bourbon-brown sugar barbecue sauce, roasted garlic herb butter or smokey chipotle-honey glaze).īaylor Dining by Aramark hosts Chef’s Table, an event that fills up fast. Next, steak toppings: Caramelized onions, seared baby portabella mushrooms, sauteed bell peppers and roasted garlic. The “build” in “BYO” starts with choosing some sides: Mini creamer (aka peewee) potatoes with chive butter, Boursin cheese creamed spinach and white cheddar mac ‘n cheese with caramelized onion and bacon. ![]() “It’s all the feelings of being in a chic steakhouse, right here on Bridgewater campus.” “This concept drives our guests to create a meal from start to finish, as fun as they want it to be,” says Sodexo Executive Chef Joseph Pina. ![]() The event fills up in about two minutes!īYO Steak Tips at Bridgewater State University makes steakhouse chic customizable. Twice a semester, Baylor Dining by Aramark hosts Chef’s Table, available to any student with a meal plan, first come, first serve to 20 lucky students. But also, I’m Hispanic, and from the Caribbean, so I love a skirt steak on the grill with chimichurri.” “My family were immigrants, and we didn’t have a whole lot, but my dad was a big steak guy,” she recalls. Hernandez’s favorite cut of steak is influenced by memory, and she can’t choose just one. HHS partners with ranches where regenerative farming is in action, slaughter is humane and HHS can get deals on things like trim cuts that aren’t uniform in size. And those who value local, humanely raised, quality pasture-raised beef also give the thumbs up. The auxiliary team can afford to have it.”Įveryone looks forward to it, and customers following a paleo or keto diet really love Chophouse, Hernandez has found. What I like about Chophouse is that doctors eat it, but my orderlies and caregivers can have it, too. Even at steakhouse chains, it can get expensive. “We’re doing it to offer the opportunity to the customer who might not have the opportunity to go to a steakhouse and have that $100 dinner. “We don’t do it to ‘make a killing,’” Hernandez says. HHS’ recurring pop-up steak concept, Chophouse, priced at $12.99 for a steak and two sides is a not a major money maker (though it sells out every time), and there’s a reason. HHS Vice President of Culinary Operations Marta Hernandez points out that not everyone is lucky enough to be well-versed in that special steakhouse feeling. This steak-tastic plate is part of Table 29’s steakhouse-themed pop-up concept at Sam’s Club Home Office in Arkansas
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